How many loyal, card-carrying customers do you really have?

by Jitendra Gupta — Mobile CRM Director, Punchh

I've seen a lot of people on Facebook lately posting statements, "You'll never hear anyone say...."

Restaurants take the lead in hunger crisis aid

by Alicia Kelso — Editor, QSRWeb.com

A new report shows that one in five Americans don't know how they'll afford their next meal.

It’s not a chicken-and-egg scenario: quality comes before sales

by Jason Hamilton — VP of Marketing, Snagajob

By assessing applicants for their behavioral preferences, you can find out if an applicant has the energy to work the drive-thru, the customer service for the…

Restaurant Social Media Top 10 [Infographic]

by Cherryh Cansler — Editor, FastCasual.com

How the largest limited-service restaurants in the U.S. stack up on social networks.

Top 5 benchmarks for new restaurant chain start ups

by Darrel Suderman — President, Food Technical Consulting

Always keep in mind that you are looking for 'best practices' within your concept category.

Game changers and shapers inspiring product development and innovation – Part 2

by Suzy Badaracco — President, Culinary Tides Inc

Settings in demand during economic recovery include approachable, family friendly dining, vibrant, inspired, authentic and rustic.

Redecorating with loss prevention

A good loss prevention program starts with an assessment of the current processes in operation.

Common food truck execution mistakes

by Darrel Suderman — President, Food Technical Consulting

The guiding menu principle is always to sell fewer items at higher margins - which will allow you to spend more time on operations execution and customer…

This Olympian doesn’t want to be on a Wheaties box

by Betsy Craig — pres, menutrinfo.com

Gold medalist learns new non-carb diet and realizes positive results.

Game changers and shapers inspiring product development and innovation – Part 1

by Suzy Badaracco — President, Culinary Tides Inc

The terms now capturing restaurant consumers' mindsets include simplicity, value, authenticity, playfulness, escapism, invigorating and risk taking.

Spread of hours in New York

by Rick Casmass — VP Marketing, Valiant

Are you familiar with the regulation regarding the spread of hours in New York? It applies to virtually every restaurant in the state and failure to adhere to…

How does a restaurant pop the question?

by Nate DaPore — President and CEO, PeopleMatter

Engaged employees can increase revenue per interaction, improve repeat business and ensure customer advocacy.

Credit Card Skimming – A business and customer nightmare

"Hey man; how do like your job at that fast food place?"

How food trucks started a retail revolution

by Darrel Suderman — President, Food Technical Consulting

Citing the success of the food truck segment, numerous retailers have launched retail trucks, selling everything from shoes to flowers.

Glass is half full hiring: it’s all about perspective

by Jason Hamilton — VP of Marketing, Snagajob

Giving an applicant's previous experience a lot of weight in hiring decisions may seem like the prudent approach, but when it comes to finding a right-fit…

Listen, learn and leverage

by Janet Eden-Harris — CMO & SVP Strategy, Market Force

The voice of the consumer is louder and more far-reaching than ever thanks to the proliferation of the Internet and social media. For fast casual operators…

McDonald's, Coca-Cola in the middle of Olympic tug-o-war

by Alicia Kelso — Editor, QSRWeb.com

Support for athletes outweighs negative perceptions.

The service sucked, but that new logo looks great

by Nate DaPore — President and CEO, PeopleMatter

A great marketing campaign is only part of the equation for a successful business.

Some chains getting head start on menu transparency

by Betsy Craig — pres, menutrinfo.com

Some chains, while they don't necessarily offer allergen-free dining experiences, do let you know what's in their dishes in a clear, concise manner so diners…

A new frontier: Desktop dining

by Darrel Suderman — President, Food Technical Consulting

The opportunity for new product and packaging innovation in the Desktop Dining category has never been greater.